Poppy Seed Scone with Fresh Fruit and Ice Cream Recipe
Poppy Seed Scone with Fresh Fruit and Ice Cream Recipes
Ingredients :
210g low
gluten flour
3/4 tsp
baking powder
1/8 tsp
salt
25g sugar
2 tbsp
grated lemon zest
1/2 tbsp
poppy seeds
80g
unsalted butter
1 1/2 tbsp
lemon juice, 120ml milk
beaten egg
(for brushing the surface)
4 scoops
of ice cream
strawberries
blueberries
Method :
Sieve low
gluten flour, baking powder and salt. Add sugar, poppy seeds and grated
lemon zest. Mix well. Dice chilled butter. Knead butter quickly into the
ingredients from step 1 until crumbly. Mix lemon juice and milk. Pour
this milk mixture into crumbly mixture from step 2. Mix well. Knead into
a dough. Roll the dough out to 2cm thick. Refrigerate for 30 minutes.
Pre-heat an oven to 200C for about 10 minutes. Brush oil lightly on a
baking tray. Set aside. Place the dough on table. Cut into heart shapes
of 7cm with a cookie cutter. Arrange the cut dough on baking tray. Brush
beaten egg on top of the dough. Bake in the oven for 15-20 minutes until
golden. Cut scones horizontally into halves. Sandwich ice cream and
fresh fruit in between. Serve the scones hot as they harden and taste
not so good when cooled.
The rich
taste of butter drifting along with the refreshing aroma of lemon,
accompanied by the chilling ice cream; the strong contrast between hot
and cold gives your taste buds a delightful excitement.
